Tuesday, 28 July 2015

Hi everyone,Recently I am more conscious about having a healthier meal especially for my dinner time. I don't know why. Perhaps it is just a feeling that I want to eat something with clean taste but yet still delicious. Last night, I made this Clear Chicken Soup and enjoy it with my homemade Black Sesame Noodle. I'm not going to share the noodle recipe in this posting. But lets start with the Clear Chicken Soup recipe first okay.Below is the recipe, I do appreciate if you could FOLLOW me on below channels to know more about what I cook daily:Instagram: https://instagram.com/jdanial85/Fanpage: https://www.facebook.com/mealsonthehillLifestyle Website: http://www.microscopasia.com/200g chicken cubes1 large onion, finely sliced3 inch ginger, finely julienne1 tsp salt2 tbsp rice vinegar2 tbsp white sugar 10 cups of water1 stalk of scallion, for garnishing

In a large pot, bring in the chicken cube, large onion and ginger.

Turn on the fire to medium high and bring until the soup is boiling

Then, add the rice vinegar, sugar & salt.

Then simmer until the chicken is well cook.

Remove the chicken from the pot. Let is cool for awhile and use fork to shred it. Oh! You may use your hand too if it is not too hot.

Once everything is ready, prepare you noodle, pour the soup into your noodle bowl, garnish with the chopped scallion and enjoy while it still hot.

Monday, 27 July 2015

Hello everyone,It has been awhile since the last time I post a recipe here. I cooked daily and snapped most of the food photos, but never happen to write any entries due to my high level of business. So, lets start with this one, the SCONE. This is my first try to make scone and I love the texture and the taste. Since, I made this based on what I have in my kitchen, you will find this scone come with pumpkin seed instead of raisin. So, it taste a bit nutty and milky.

1 large egg1 cup of milk3/4 cup of butter5 tspn of baking powder2 1/2 cup of floor1 tsp of salt

Preheat your oven at 190C

In a big bowl, combine the butter, sugar, baking powder, salt and flour

On separate bowl, combine the egg and milk. Then, pour it into the big bowl little by little until its slightly moist.

I add 200g of pumpkin seed to the dough and mix it well.

Sprinkle some flour on your kneading surface and then knead your dough nicely. It should be not sticky to your hand.

Get a rolling pin, then roll the dough for about 1/2 inch thick.

Get a scone cutter, cut the dough and place in on your baking tray.

Bake it in oven for 10 to 15 minutes until its slightly brown.

I don't have scone cutter at home, so I made this one in triangular shape. It is all about flexibility. This scone is very nice to enjoy it while it still warm. It should be very smooth when you bite it. I love to enjoy it with strawberry jam and compliment it with a good quality of highland tea (Yes... I am overly expressing my feeling here).